Podcast
Questions and Answers
To cool a large pot of soup, divide it into ______.
To cool a large pot of soup, divide it into ______.
smaller containers
Leftover clam chowder can be held at 125°F for four hours.
Leftover clam chowder can be held at 125°F for four hours.
False
What should the stem of a meat thermometer be constructed of?
What should the stem of a meat thermometer be constructed of?
stainless steel
Food removed from hot holding at 135°F or greater can be held for service without temperature control for 4 hours.
Food removed from hot holding at 135°F or greater can be held for service without temperature control for 4 hours.
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At what temperature can prepped sushi be stored?
At what temperature can prepped sushi be stored?
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A food handler who becomes sick with a sore throat and fever must be excluded when serving highly susceptible populations.
A food handler who becomes sick with a sore throat and fever must be excluded when serving highly susceptible populations.
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What temperature is required for hot food prepped at a central location delivered for an offsite event?
What temperature is required for hot food prepped at a central location delivered for an offsite event?
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Before being served, partially cooked steaks must be cooked to ______ for 15 seconds.
Before being served, partially cooked steaks must be cooked to ______ for 15 seconds.
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What can be done to prevent cross-contamination?
What can be done to prevent cross-contamination?
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Regulatory authorities must be contacted if a food handler has Staphylococcus.
Regulatory authorities must be contacted if a food handler has Staphylococcus.
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Study Notes
Cooling Techniques
- Large pots of soup should be divided into smaller containers for efficient cooling.
Reheating Guidelines
- Leftover clam chowder must be thrown away if it remains at 125°F for four hours after reheating when placed in a hot holding container.
Meat Thermometer Standards
- The stem of a meat thermometer should be made from stainless steel for durability and accuracy.
Hot Holding Regulations
- Food removed from hot holding at 135°F or higher can be held for service without temperature control for up to four hours.
Sushi Storage Requirements
- Prepared sushi must be stored at a maximum temperature of 39°F to ensure safety.
Health Guidelines for Food Handlers
- Food handlers with a sore throat and fever must be excluded from serving food to highly susceptible populations to prevent health risks.
Delivery Temperature Regulations
- Hot food prepared at a central location and delivered offsite must be received at a temperature of 135°F.
Cooking Requirements for Partially Cooked Food
- Partially cooked steaks must be cooked to an internal temperature of 145°F for 15 seconds before serving.
Prevention of Cross Contamination
- Purchasing prepackaged food items is an effective way to prevent cross-contamination in food handling.
Reporting Foodborne Illness
- Regulatory authorities should be contacted immediately if a food handler is diagnosed with Staphylococcus to prevent foodborne illness outbreaks.
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Description
This quiz features flashcards from the SERVSAFE study guide, covering key concepts such as food cooling methods, food storage temperatures, and the materials used in thermometer construction. Perfect for anyone preparing for the SERVSAFE certification exam. Test your knowledge and enhance your food safety skills.
